This worked out great for me! The only changes I made was to use 1 teaspoon of sugar and 2 tablespoons of light olive oil to keep the bread fresher longer. I used 1/2 cup water and the sugar to proof my yeast, added the 2nd 1/2 cup before I put it on the stand mixer. While the mixer was running, I added 1 tablespoon at a time. I believe it took about 1 1/4 cups, but I also added the oil. My flours were King Arthur bread and white whole wheat. It raised up like a champ. I had to leave the house during the process, so stuck it in the fridge (covered) while I was gone. I made my loaf round, but wished I had made a more oval shape. It has a nice chewy texture, but lacks the holes of French country bread. I love rustic breads and this one was quite easy. I wonder how it would be with rye instead of the whole wheat and some caraway seeds? Lauralie41, thanks for the recipe!!
Excellent bread! Rises high and has a nice soft texture. I made this with my kitchenaid mixer since I have arthritis and my heavy kneading days are history. I also used water at 110F. Glad I tried this, it's definitely a keeper recipe! Thanks for sharing-
Excellent! Tasty, even texture, and nice color. Impressed that there isn't any fat, eggs, and hardly any sugar. Did add a tad more water and used my dough hook but other than that made as posted. Thank you Laurie for posting.
FABULOUS! We loved this bread (and probably ate way too much of it with dinner tonight)! The only slight change to the recipe was that I needed to add a bit more water to the dough to get it to the right consistency to knead (maybe about 1/4 C). This produces a crusty exterior and a dense, hearty interior. We absolutely loved this rustic loaf of bread. Worth the effort and wait!
This is a great recipe! I received a bread machine about a year ago, and haven't done much bread baking since. This was fairly easy for me.I'm not a whiz bread baker. Mine didn't come out quite so pretty as all of the pics I see, but it still tastes fantastic, and I made it with my vey own hands! Thanks for a great recipe! I will definately make this again!
I followed this to a tee only I used 3 teaspoon of yeast, this is a slightly different bread/method than I am used to making but it turned out great and makes a lovely bread to serve with soup or stew, I will make again, thanks for sharing Lori, this was made for KK's Chef's Pick game
Made this For Kittencals Tag Game. I made this exactly as you said in the recipe, except due to the altitude did add an extra 1/3 cup water, and wound up losing track of time so it baked a bit longer than you called for, Still made a nice crusty full bodied bread, best eaten with soups, or stews. Ohhhh yes I will be making this again, thank you for this recipe.
I make all our own breads all the time. I followed your measuring instructions exactly. I used my bosche for mixing/kneading as I lack the hand strength any more. The family devoured what I put out with dinner. lol Thanks for sharing! Made for the September 2009 Aussie/NZ recipe swap.
I did this using 1.5c water, 1t sugar, and gave it two rises (prob. 1hour each). It came out very nice.
I cook a lot of bread by hand. This recipe is okay but the loaf is small. I did not have to add any water and I did not find the dough sticky- I used Bob's Red Mill organic wheat flours (white unbleached and whole wheat). It took hours to rise, though- I don't know why. A plus was the whole wheat ratio- just enough to put the taste in it.